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Weeknight • Pork

Crispy Baked Pork Tenderloin with Apples

Enjoy a simple yet elegant meal with perfectly roasted pork tenderloin, complemented by sweet and savory baked apples and onions.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Crispy Baked Pork Tenderloin with Apples

This dish brings together the best of fall flavors in one delicious pan! Perfectly roasted pork tenderloin, tender on the inside with a hint of crispness, paired with caramelized apples and onions. It's an impressive meal that's surprisingly easy to pull off, making it ideal for a cozy weeknight or a relaxed Sunday supper.

Ingredients

Yield: 4 servings

Main

  • 1.25 lbs pork tenderloin, trimmed
  • 2 tbsp olive oil, divided
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium apples (e.g., Gala, Honeycrisp), cored and sliced into 1/2-inch wedges
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 tbsp maple syrup or brown sugar (optional, for extra sweetness)
  • 1/4 cup chicken broth (or apple cider)
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup.

  2. Step 2

    Pat the pork tenderloin dry with paper towels. In a small bowl, mix together 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper. Rub the mixture all over the pork tenderloin.

  3. Step 3

    In a separate medium bowl, toss the apple wedges and red onion wedges with the remaining 1 tablespoon olive oil. If using, drizzle with maple syrup or sprinkle with brown sugar. Season lightly with salt and pepper.

  4. Step 4

    Place the seasoned pork tenderloin in the center of the prepared baking sheet. Arrange the apples and onions around the pork in a single layer.

  5. Step 5

    Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on an instant-read thermometer. The apples and onions should be tender and slightly caramelized. If pork cooks faster, remove it and continue roasting apples/onions.

  6. Step 6

    Remove the baking sheet from the oven. Carefully transfer the pork to a cutting board, tent with foil, and let rest for 5-10 minutes. This helps keep the pork juicy.

  7. Step 7

    While pork rests, pour the chicken broth (or apple cider) over the apples and onions on the baking sheet, scraping up any browned bits. This creates a light pan sauce. Stir everything together. Alternatively, if your pan is not oven-safe, transfer the apples/onions and broth to a small saucepan and simmer briefly.

  8. Step 8

    Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately with the roasted apples and onions, drizzled with the pan juices. Garnish with fresh parsley.

Tips

  • Don't overcrowd the baking sheet; use two if necessary to ensure everything roasts evenly and gets a nice caramelization.
  • An instant-read thermometer is key for perfectly cooked pork tenderloin – remove it promptly at 145°F (63°C) for maximum juiciness.
  • For extra flavor, add a pinch of cinnamon or a sprig of fresh rosemary with the apples.

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